Composition / ingredients
Cooking method
Pick up the dishes in which you will cook homemade wine directly. Transfer the jam there and add clean water. The consistency of the mixture should be viewed individually. It will depend very much on the density of the jam. If it is thick, old, candied, then you will need more water than jam. And vice versa.
That is, it is necessary to look at the density of the mixture. I wrote 1.5 liters of water, but this is an approximate figure. It can be either smaller or larger. The mixture should turn out like a thick jelly that you can drink, and not just eat with a spoon.
You can add fresh berries, for example, raspberries containing natural yeast for fermentation. Pull a rubber glove on your pot of homemade jam. This is necessary in order for the fermentation to be successful. The container should be placed in a dark place, the air temperature in which will be 20-25 0C. Approximately, the fermentation process ends in a month. As a result, you will get homemade jam wine with a strength of around 10 degrees.
We wish you a pleasant appetite!
Caloric content of the products possible in the composition of the dish
- Water - 0 kcal/100g
- Any jam - 271 kcal/100g
